When you hear a name like Yellowbelly, your first inclination is to say, “Huh?” But I’ve gotten passed that. I’ve been to Yellowbelly twice within a week. Here’s my advice: Drop whatever you’re doing and head over to the corner of Lindell and Euclid, posthaste, and start the New Year with some of the best side dishes, platters, drinks, and appetizers in town!
The first time I went to YB was with my grandson and his girlfriend. We sat near the door—bad choice on a cold day. It was Sunday afternoon, so the usual lunch crowd was missing. I’d read glowing reports about their crab fritters, crispy Brussels sprouts, charred carrots, lobster enchiladas, avocado toast, big Kahuna burger, and cheddar biscuits. So I was prepared to order before the funky-covered menu ever arrived.
A Funny Thing Happened on My Way to the Spam Fried Rice Bowl
During the next half hour, we oohed and ahhed our way through each dish. When the Spam Fried Rice Bowl was served, I looked around for the Spam chunks in the dish. I didn’t see any. Hmm. . . perhaps it was the vegetarian version. Now I’ve not eaten Spam for more than 50 years. Maybe it had changed. I put on my eyeglasses and poked around in the bowl with the chopsticks before I inquired of our server.
“Oh, it’s in there,” she assured me, and began poking around the dish, too.
The Case of the Missing Spam
So, there we were, the three of us, plus the server, our heads bent over, peering into the bowl in search of the Spam. (This would’ve made such a funny photo, but you’ll have to use your imagination.) Our server quickly concluded that the meat was, indeed, missing and immediately returned with a side dish of Spam chunks. Ah, yes, it was the same salty, but tasty bits I recalled from my childhood. Happily, somethings never change.
Yellowbelly, 4659 Lindell Blvd. and Euclid, across from the library. Hours: Lunch, Wed-Sun 11a-3p. Dinner, Sun-Thu 4p-10p and Fri-Sat 4p-11p. Parking: In garage across Euclid or on street. Valet available on Friday and Saturday night. Chef de Cuisine: Kate Wagoner; Chef-Consultant: Richard Blais. Owners: Travis Howard and Tim Wiggins. Reservations: No reservations. Get in line with NoWait App.